ちの
When you hear the word "Yamahai," you have an image of a heavy, solid wine, but it is not that heavy. It has a slight woody aroma, sweetness on the tip of the tongue, and a sourness that lingers in the back of the throat at the end.
The taste is still strong, so it goes better with vinegared mackerel than with slices of tuna. The mackerel was served with yuzu by chance, and the aroma of the yuzu was a perfect match. It also goes well with grilled eggplant! As expected of a child that has absorbed a lot of oil and is seasoned thickly.
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